Bread using lactose free milk
A few years ago, I discovered that I have a slight lactose intolerance. Since then I'm avoiding dairy products when I can and using lactose free milk instead.
Lactose free milk is produced by adding lactase enzyme to regular milk. The enzymes turns about 99.9% of the lactose to glucose and similiar molecule called galactose.
Will my commercial/wild yeast dough perform the same with this composition of sugars? (glucose is perhaps too simple sugar for bread dough)